What’s Next in Retail and Dining

Everyone has their favorite food they like to pick up at the grocery store or order at a restaurant. There’s a lot to be said for the benefits of “the usual.” But for the food industry to stay primed for growth, it pays to keep a pulse on trends in dining out and eating at home. We’re talking about innovation in Mexican comfort foods like quesadillas, more hands-on experimentation in college dining, healthy eating in grocery stores and the demand for brands to share their “why.” Inspired by our 2022 Next Gen Food Summit, in this episode, we explore what’s happening and what’s next in food service and food at retail—and how peanuts can take advantage— through conversations with Cathy Nash Holley, publisher and editor-in-chief of Flavor and the Menu magazine; Lisa Zehr, director of organizational excellence at Cornell University Dining; Carol Podolak, co-founder of BNutty peanut butter company; Don Ladhoff, president of Fresh Smart Solutions; and peanut farmer Lonnie Fortner.

 If you’d like to read a recap of the Next Gen Food Summit: 

• Top Trends from the Next Gen Food Summit 
• Product Trend Watch: Consumers Embracing Store Brands 

For more resources on food trends:  

•  Consumer Research Highlights America’s Love of Peanuts and Peanut Butter 
• Focus on Flavor and Experience: Here are the Top Trends that Appeal to Gen Z Diners 
• Food Trends: Peanuts and the Gen Z POV 

  Sources: 

• Study: Most U.S. consumers to stick with eating at home post-pandemic 
• Food & Grocery Retail Market Size, Share & Trends Analysis Report By Product (Food Cupboard, Beverages), By Distribution Channel (Supermarkets & Hypermarkets, Online), By Region (APAC, Europe), And Segment Forecasts, 2022 - 2030 

Music attribution:  Lake Victoria by Podington Bear
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